Gratinated Pork Neck with Cheese and Cream

Preheat the oven to 170 °C top/bottom heat.

Lightly pound the meat and season generously with salt and pepper on both sides. Peel the onions and cut them into rings about 0.5 cm thick. Coarsely grate the Emmentaler.

Grease a baking dish with some butter. Cut the remaining butter into small cubes and spread them on the bottom of the dish. Place the meat slices on top, drizzle with soy sauce, and sprinkle evenly with curry powder, paprika powder, and freshly grated nutmeg.